I break the prep up into steps
- Trim, chop and refrigerate the beef (step 1)
- Simmer tomatoes, onions, and celery (step 2)
- Sauté the onion, pepper, and garlic (step 3).
1 large can of tomatoes or 4 medium tomatoes, peeled and coarsely chopped
1½ cups water
1 large onion, chopped
2 stalks celery, chopped
½ teaspoon salt
½ teaspoon pepper
1 medium onion, chopped
1 green pepper, seeded and chopped
2 cloves garlic, crushed
4 tablespoons bacon drippings
3 pounds chuck roast, trimmed or similar cut of beef
1 tablespoon flour
5 tablespoons chili powder (Spice Island brand)
2 bay leaves
1 tablespoon salt
1 tablespoon brown sugar
1 tablespoon dried oregano
1 tablespoon red wine vinegar
1 cup pitted ripe olives, coarsely chopped
1 cup Monterey Jack cheese, grated
- Cut into beef into ¼-inch cubes. (You will probably trim ¼-½ pound of fat away)
- Simmer the tomatoes, water, 1 large onion, celery, salt and pepper for one hour in all – 30 minutes covered and another 30 minutes uncovered
- In a large Dutch oven, sauté the medium onion, green pepper, and garlic in the bacon drippings for 3—5 minutes over moderate heat.
- With a slotted spoon remove the vegetables from the pan and set aside.
- Add the meat and brown over moderate—high heat for 5—8 minutes.
- Add more oil if necessary.
- Add the flour to the browned meat.
- Simmer 2 minutes.
- Add vegetable mixture, spices, and vinegar.
- Add tomato sauce.
- Cover and simmer 2 hours.
- Add olives and cheese and simmer an additional 45 minutes. Remove bay leaves.
Serve with: Chopped onions, Avocado slices, Sour Cream, Tortilla chips